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Hot Pepper Cranberry Jam

Glass jar filled with hot pepper cranberry jam, showcasing a deep red color and chunky texture with a spoon inside.
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This hot pepper cranberry jam combines the tartness of cranberries with the bold heat of jalapeño or serrano peppers for a sweet, spicy, and tangy homemade preserve perfect for holidays, meats, cheeses, or gifts.

Ingredients

Scale
  • 4 cups fresh or frozen cranberries
  • 2–3 jalapeño or serrano peppers, finely chopped
  • 1 ½ cups granulated sugar
  • ½ cup apple cider vinegar
  • 1 pouch (3 oz) liquid pectin

Instructions

  1. Rinse the cranberries thoroughly and finely chop the peppers. Wear gloves when handling hot peppers.
  2. In a large saucepan, combine cranberries, chopped peppers, sugar, and vinegar.
  3. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
  4. Once the cranberries start to pop, reduce the heat and simmer until thickened, about 10–15 minutes.
  5. Stir in the liquid pectin and boil for an additional 1–2 minutes, or until the jam reaches 220°F (104°C).
  6. Remove from heat and skim any foam off the surface.
  7. Pour hot jam into sterilized jars, leaving ¼ inch of headspace.
  8. Wipe rims, seal with lids, and process jars in boiling water for 10 minutes to ensure proper sealing.
  9. Cool jars on a towel and store in a cool, dark place. Refrigerate after opening.

Notes

  • Adjust pepper quantity to control heat level — fewer peppers for milder jam, more for spicier results.
  • For a smoother texture, pulse cranberries and peppers briefly in a food processor before cooking.
  • Use low-sugar pectin and natural sweeteners like honey or monk fruit for a lighter version.
  • Jam thickens as it cools; do not overcook or it may become too stiff.
  • Store canned jam up to 1 year in a pantry, or refrigerate opened jars for 2–3 weeks.

Nutrition

Find it online: https://recipeeasily.com/hot-pepper-cranberry-jam-recipe/